Vegetable Eggrolls

I was making some of this soup for dinner tonight and since I was already making dumplings, I thought I'd do some egg rolls as well. My husband loves these and I don't make them very often, so tonight, I rolled.

2 c green cabbage, sliced thin

1/2 c bean sprouts

3 cloves garlic minced

4 spring onions, sliced thin

1 carrot, shredded

1 1/2 tbsp ginger, grated

1/3 c oyster mushrooms, sliced thin

2 tbsp tamari

1 tbsp hot chili oil

1 tsp fish sauce

1 package store prepare wonton wrappers

For the filling:

In a wok, over medium high heat, add garlic and onions and saute for about 2 minutes or until soft. Add all of the remaining vegetables and cook until cabbage is soft, about 5 minutes. Add ginger, tamari, chili oil and fish sauce and mix well, cooking about 2 more minutes. Set mixture aside and allow to cool.

Egg roll Assembly:

Lay a wonton wrapper in front of you, on the diagonal. Place filling in the center and fold the corner closest to you upward, over the mixture. Roll the wrapper 1/2 of the way and fold in the corners on the left and right. Roll the wrapper once more to seal the egg roll. Seal the corner with a dab of water.

Place in a deep fryer (which I don't own) or in a heavy bottom pot (like a dutch oven) in 350*F vegetable oil and fry, flipping once to brown both sides, about 3-5 minutes.